Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
Ingredients
- 8 slices pumpernickel bread
- 2 tablespoons butter, softened
- 2 tablespoons orange marmalade
- 6 ounces thinly sliced Cheddar or Gruyère or Swiss cheese
- 1 cup thinly sliced cucumber
- Nutritional Information
Nutritional analysis per serving (4 servings)
382 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 58 milligrams cholesterol; 590 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 sandwiches
Preparation
- Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.
- Variation: Substitute Branston pickle for the marmalade.
5 minutes
Dining and Cooking